Tags
amateur foodies, Blender, blokes cooking, carrots, fishcakes, paprika, peas
As a quick follow-up to this little morcel that I posted a couple of weeks ago, Fishballs, dear (please read, you can catch up quicker on this blog then), I thought I’d post a variation on this from something I prepared just this evening – Spud-free fishcakes.
A couple of days ago, we had a friend round for roast beef, Yorkshire puddings, roast potatoes, two (well, three) veg etc, and as ever I’d cooked far too much. That in itself doesn’t present a problem – leftovers can provide such a goldmine of possibilities…
Naturally, in that time, all the roast spuds had already been scoffed, so using my mini-minor whizzer blender thing, I took the leftover carrots, peas and broccoli (just the florets – the stalks made the blades start whining like Noel Edmonds going off on one), and smashed them into mash. Acting on a tip-off from Jo from the awesomely brilliant, multi-award-winning Piglet’s Pantry (several stratospheres of quality above this mere chimpanzee), I added a dashette of balsamic, and then broke into several pieces three mackerel and mashed it all together. What helped the taste was that the carrots had originally been steamed after being marinaded in honey and English mustard.
Mixing them all togther, forming patties, and dipping them in flour and egg, I coated them in breadcrumbs enhanced in flavour with grated lemon zest, dried dill and paprika (spice of the Gods), shallow fried them and served with rice and salad, and a cheeky little Pinot Grigio.
Cheers, Al